Light, fluffy, and packed with wholesome ingredients, these low fat zucchini muffins prove that baked goods can be both healthy and delicious. Each muffin has only 2 grams of fat, but thanks to applesauce and fresh zucchini, they stay moist and tender with every bite. Whether you’re following a low-fat diet or just want a lighter way to enjoy muffins, these are a perfect solution for breakfast, snacks, or even a guilt-free dessert.
About This Recipe
Each muffin has a soft crumb and a subtle sweetness, with tiny green flecks of zucchini that melt right into the batter. The cinnamon and vanilla give cozy, comforting notes without overpowering the lightness of the bread.
These come together fast in one bowl and bake in just over 20 minutes. They’re great for meal prep, easy to freeze, and kid-friendly too.
Why This Recipe Belongs in Your Diet
By using applesauce in place of oil and incorporating zucchini for bulk and moisture, these muffins stay low in fat and high in fiber—keeping you fuller for longer without excess calories.
What You’ll Need (Ingredients)
We’re leaning on fresh produce and pantry staples to whip up these light, delicious muffins.
- Shredded Zucchini (1 1/2 cups, squeezed dry): Adds moisture and fiber without noticeable flavor.
- All-Purpose Flour (1 1/2 cups): Keeps the muffins tender and fluffy.
- Unsweetened Applesauce (1/2 cup): A low-fat substitute for oil that keeps the texture moist.
- Brown Sugar (1/3 cup): Adds subtle sweetness with a touch of richness.
- Egg (1 large): Helps bind the batter and create structure.
- Vanilla Extract (1 tsp): Enhances the flavor.
- Baking Powder (1 tsp) + Baking Soda (1/2 tsp): Ensures a good rise and soft texture.
- Ground Cinnamon (1 tsp): Adds warmth and depth.
- Salt (1/4 tsp): Balances the sweetness and boosts flavor.
How to Make Low Fat Zucchini Muffins
- Preheat oven to 350°F and line a 12-cup muffin tin or lightly spray with nonstick spray.
- Prepare zucchini: Grate and squeeze out excess water using a clean towel.
- Mix wet ingredients: In a large bowl, whisk egg, applesauce, brown sugar, and vanilla.
- Stir in zucchini until evenly combined.
- Add dry ingredients: Fold in flour, baking powder, baking soda, cinnamon, and salt. Stir just until no dry streaks remain.
- Divide batter among the muffin cups evenly.
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a rack to cool fully.
Recipe Tips and Variations
- Fold in chopped walnuts or mini chocolate chips for extra texture.
- Use half whole wheat flour for a heartier muffin.
- Sprinkle a pinch of cinnamon sugar on top before baking for a sweet crust.
- Make mini muffins—reduce bake time to 12–14 minutes.
How to Store Leftovers
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze for up to 2 months and thaw overnight or reheat gently in the microwave.
Nutrition Facts
- Serving Size: 1 muffin
- Calories: 115 kcal
- Fat: 2 g
- Carbohydrates: 20 g
- Protein: 3 g
- Sodium: 130 mg
Try More Recipes:
Low Fat Zucchini Muffins
Description
Soft, cinnamon-kissed muffins with just 2 grams of fat—perfect for healthy snacking or a light breakfast.
Ingredients
Instructions
- Preheat oven to 350°F and prepare muffin tin.
- Grate and squeeze zucchini.
- Whisk egg, applesauce, sugar, and vanilla.
- Stir in zucchini.
- Fold in dry ingredients.
- Divide into 12 cups.
- Bake 20–22 mins until a toothpick comes out clean.
- Cool before serving.